soup pot (dobin mushi)
Recipe posted for Culinary Quest - Japan
No Image
prep time
45 Min
cook time
25 Min
method
Stove Top
yield
1 serving(s)
Ingredients
- 1 - fresh or frozen jumbo shrimp
- 2 - dried japanese mushrooms
- - hot water
- 1 teaspoon soy sauce
- 2 - water chestnuts, sliced
- 1 sprig parsley
- 1 - lime or lemon wedge
- FISH STOCK:
- 4 ounces dried or 8 oz. fresh tuna
- 7 cups water
- 1/2 ounce dried seaweed
How To Make soup pot (dobin mushi)
-
Step 1To make fish stock: In a large saucepan, combine tuna and water. Bring to a boil. Add seaweed; return to boil. Simmer 15 minutes. Strain stock; discard seaweed. Fish may be used in a salad or other dish.
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Step 2Thaw shrimp, if using frozen; peel and remove vein. In a small bowl, soak mushrooms in hot water to cover for 30 minutes; drain.
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Step 3In a large saucepan, combine 2 cups fish stock, shrimp, drained mushrooms, soy sauce, water chestnuts, parsley, and lime or lemon. Bring to a boil. Remove from heat; keep hot 5 minutes.
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